Baked Blackberry Donuts (vegan and gluten free)

What’s higher than a standard doughnut?…..a sinker full of recent blackberries and lemon rind of course!

These blackberry doughnuts area unit straightforward to form and style & smell like authentic doughnuts. they're baked, not cooked and absolutely flossy, full of citrus flavor and exploding with blackberries and coated during a tart glaze. 


Blackberry Donuts
  • 1/4 cup vegetarian butter, liquified & cooled
  • 1/3 cup sugar
  • 3 tablespoons aquafaba
  • zest of one lemon
  • 1 teaspoon seasoning 
  • 1/3 cup sugarless  flax milk (or farm free milk of choice) we tend to used sensible fate Flax Milk
  • 1 teaspoon vinegar (white or apple cider)
  • 1 cup Bob’s one-1 gluten-free flour
  • 1 teaspoon leaven
  • 1/4 teaspoon salt
  • 1/2 cup recent raspberries (gently diced or use blueberries)

For Glaze
  • 1 cups confectioners’ sugar
  • 1/2 tablespoon tasteless vegetarian butter, melted
  • 1 tablespoon lemon rind
  • pinch of salt
  • 4–5 tablespoons recent juice


Make the donuts:
  1. Preheat kitchen appliance to 375°. gently spray a 6-cavity sinker pan with slippery  change of state spray.
  2. In a little bowl, add milk and vinegar then put aside to curdle.
  3. In a massive bowl, whisk (affiliate)
  4.   the cooled butter, and sugar along till combined. Add the aquafaba, lemon rind and seasoning and whisk (affiliate)
  5.  till well combined then whisk (affiliate)
  6.   in “buttermilk”.
  7. In a separate bowl, whisk (affiliate)
  8.  along the flours, leaven, and salt. Add flour mixture into the wet ingredients, and stir simply till combined. Gently fold within the blackberries.
  9. Vìsìt full ìnstructìons and recìpe notes.